I came across whole grain buckwheat groats a while back when I was searching for complex carbohydrate alternatives to rice and quinoa. I usually mix it with rice to give it extra bite. Buckwheat is gluten free and has high nutritional value. It is known as a pseudo grain that resembles a grain but biologically it is a seed. Today I was inspired to do some meal prepping with some tofu, vegetables and eggs. I miss those delicious, seasoned eggs you get at ramen restaurants, so I decided to make batch today for throughout the week. I boiled the eggs for 7 minutes because they looked a bit bigger but in hindsight 6 minutes would have been perfect. You would usually add sake to the egg marinade but I didn’t have any but it tastes good without it. A little bit of preparation work with all the chopping but super simple after that. It can all be stored for the next few days for quick lunches or dinners.
- Tofu 16oz
- 6 Eggs
- 1/2 cup buckwheat
- 2 cup jasmine rice
- 1 cup zucchini
- 1 cup carrot
- 1 cup red pepper
- 2 tbsp mirin
- 1 cup soy sauce
- 1 tbsp sugar
- Bring water to the boil add 6 eggs – 6 – 7 minutes depending on size of egg if you like jam like yolk.
- Peel eggs.
- In a glass container add light soy sauce 1 cup, 2 tbsp of mirin, 1 tbsp sugar and water to cover eggs. Put on lid and marinate 3 hours plus in the refrigerator
Buckwheat and Jasmine Rice
- Cook buckwheat and rice together in rice cooker. Wash well and add 3 cups of water.
- Cut tofu block in half, then into squares and then into triangles.
- Dry tofu with kitchen paper
- Air fry 15 @ 400F or until crispy
Chop or stamp vegetables. Braise with a splash of water for a few minutes until tender. Grab your favorite plate or bowl assembled the cooked ingredients together. Enjoy!